Crispy broccoli cheese balls that will change your snacking forever

Preparation Method:
Begin by preparing your broccoli. Wash the florets thoroughly under cold water, ensuring they are clean. Once washed, chop the broccoli into small, uniform pieces. This will help them cook evenly and blend nicely with the other ingredients. For a quicker option, you can steam the broccoli for about 3-4 minutes until it’s tender but still vibrant green. Let it cool slightly before chopping.

In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, and grated Parmesan cheese. The cheddar will provide that melty goodness, while the Parmesan adds a salty, nutty flavor that elevates the dish. Stir these ingredients together until they are well mixed.

Next, add the breadcrumbs. These will help bind the mixture together and give the balls their crispy texture. If you prefer a gluten-free option, you can substitute regular breadcrumbs with gluten-free breadcrumbs or even crushed cornflakes for a crunchy alternative.

Now it’s time to add the flour. This will help to further bind the mixture and give your cheese balls structure. Sprinkle in the garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes if you like a bit of spice. Mix everything together until all the ingredients are evenly combined.

In a separate bowl, crack the two large eggs and beat them lightly. The eggs will act as a binding agent, ensuring your cheese balls hold their shape while cooking. Pour the beaten eggs into the broccoli and cheese mixture, stirring until everything is well incorporated. You should have a thick, sticky mixture that can easily be formed into balls. If the mixture feels too wet, you can add a little more flour or breadcrumbs to achieve the right consistency.

Once your mixture is ready, it’s time to shape the balls. Take a small amount of the mixture (about 1-2 tablespoons) and roll it between your palms to form a ball. Aim for a size similar to a golf ball. Place each formed ball on a baking sheet lined with parchment paper. This will make it easier to transfer them to the oil later and keep things tidy.